Fried Cai-Tou Guo aka Fried Carrot Cake

I was so damn happy!
Its taste so yummy then what i've expected. Yummio~

Cai tao guo for you???
I can cook it from scratch now. Yeah, baby!

Unfolding of e recipe:

Cake
350g white radish (shredded)
5 tbsps cooking oil
1/2 tbsp chopped garlic
3 tbsps chopped dried shrimps (optional)(in my case i opt it out)

Seasoning
600ml water
1tbsp sugar
1/2 tbsp salt
pinch of pepper

Thickening glaze
500ml water
350g rice flour
25g caltrop starch

Method
1. Heat oil. Stir fry garlic and dried shrimps until fragrant. Add shredded white radish and stir fry. Add seasoning and stir well. Stir in thickening glaze when it boils. Cook until the sauce thickens. Then pour the mixture into 8 x 8 x 2-inch mould. Steam for 45mins.


White or black carrot cake for you?
Here both recipes

Fried radish cake ingredients (white)
200g white radish cake (cut into cubes)
1/2 tbsp chopped garlic
1tbsp preserved dried radish (rinsed)
2 eggs (beaten)
1 tbsp fish sauce
belacan chilli paste
spring onion
chinese parsley (optional)

Method
1. Heat 2 tbsps of oil in a non-stick pan. Stir fry the chopped garlic and preserved dried radish till fragrant.
2. Add white radish cake and fish sauce. Stir fry for awhile. Add eggs and fry till both sides crispy. Sprinkle with spring onion. Serve with belacan chilli paste.
* add chinese parsley to enhance the flavour.



Fried Cai-tou guo ingredients (black)
200g white radish cake (cut into chucks)
1/2 tbsp chopped garlic
1 tbsp preserved dried radish (rinsed well)
2 eggs (beaten)
1 tbsp hoi sin sauce
spring onion
*sweet dark soy sauce (personal i like my cai-tou guo to be very dark, so i add in sweet soy sauce to darker it)

Method
1. Heat 2 tbsps of oil in a non-stick pan. Stir fry the chopped garlic and preserved dried radish till fragrant.
2. Add white radish cake and fish sauce. Stir fry for awhile. Stir in eggs. Stir fry till fragrant. Turn off the heat. Add hoi sin sauce and stir well. Garnish with spring onion. Serve.
* add chinese parsley to enhance the flavour